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-> [Baked, Entrees, Ham, Honey, Meats, Pork] -> [Honey baked ham with Cumberland sauce Recipe] |
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Honey baked ham with Cumberland sauce
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| Artist: |
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| Categories: |
Baked, Entrees, Ham, Honey, Meats, Pork |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| | Whole or half ham | | 2
| cup | Pineapple juice | | 1
| cup | Honey | | 1
| cup | Brown sugar | | 1
| quart | Hot water | | 1
| cup | Currants | | | Thinly peeled rind of 1 | | | -orange | | | Thinly peeled rind of 1 | | | -lemon | | 1/3
| cup | Cornstarch dissolved in | | | -?c water | | 1/2
| cup | Firmly packed brown sugar | | | Juice of 1 orange | | | Juice of 1 lemon | | 1/3
| cup | Red currant jelly | | 1/4
| cup | Port wine | | | Black cherries, if desired |
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Procedures:
| 1 | Place ham in large roasting pan and pour pineapple juice and honey over top. | | 2 | Sprinkle with brown sugar. | | 3 | Bake at 325" two hours. | | 4 | Meanwhile, to make sauce: in large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes. | | 5 | Cut orange and lemon rinds into very fine julienne about ?inch long; poach in simmering water 20 minutes. | | 6 | Drain, discarding water, and set aside. | | 7 | Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. | | 8 | Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries. | | 9 | Serve warm over ham slices. | | 10 | Makes about five cups of sauce. | | 11 | Di note: the botsford inn is a very nice, old fashioned restaurant located in farmington, michigan. | | 12 | I had this there and really liked it and managed to squeeze the recipe out of the chef. | | 13 | Di pahl"s personal recipes-199 |
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